Chestnut Recipes

Chestnut and Chicken Salad
Recipe developed by Julie Rhoads, UMCA 2 cups shelled raw chestnut meats
1 large can of cooked chicken, drained
2 stalks celery, chopped
1 roasted red pepper from jar, drained and chopped
2 tablespoons salad dressing or mayonnaise
Salt and pepper to taste

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil shelled chestnut meats in chicken broth or water about 9 minutes or until meats remain slightly crunchy, drain. Let meats cool and then coarsely chop the meats.

Combine meats and other ingredients in a bowl and mix in small amounts of mayonnaise until a creamy but not runny consistency. Refrigerate for at least 2 hours. Serve salad as an appetizer spread with crackers or use as sandwich filling.

Properly scored chestnut shells pop open upon cooking, revealing attractive golden nutmeats. The nutmeat should be easy to pull from the shell after cooking.

Bacon Wrapped Chestnut Meats
Recipe developed by Julie Rhoads, UMCA

Shelled raw chestnut meats
Pork or Turkey Bacon

Prepare desired amount of fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell". Boil shelled chestnut meats in chicken broth or water about 5 minutes or until nuts remain crunchy, drain. Wrap chestnuts in small strips of pork or turkey bacon and secure edges with a toothpick. Place single layer in a shallow metal pan or cookie sheet. Bake at 250 degrees for approximately 20 minutes or until bacon is cooked. Let cool slightly before serving.

Chestnut Pudding
Recipe adapted from the Michigan Nut Growers Assoc. Cookbook, "The Nut Jar"

4 cups shelled raw chestnut meats
½ teaspoon vanilla
2 ounces rum
1 teaspoon powdered sugar
1 cup heavy cream
Juice of 1 orange
Currant jelly or other type of berry jelly

Prepare fresh chestnuts according to the instructions for "Removing Chestnut Meat from the Shell".

Boil the shelled chestnuts for 15 minutes or until very tender, drain. Process until smooth while still hot in a blender or food processor. Transfer to a bowl, add vanilla, rum and powdered sugar, mix well and chill thoroughly.